Out of Old Ontario Kitchens ~ Lindy Mechefske

 

I have some Canadian cookbooks and only a few that are regional... or provincial per se. Adding this book to my collection is heartwarming. It's the paperback version and meant to look like a worn cookery scrap book. You know the kind, old tried and true family recipes stuffed between pages, handwritten or typed. It has a memento or old scrapbook feel to it with snippets of history and stories woven throughout. It also talks about the early settlers, early female food writers and First Nations and Indigenous Peoples, along with multicultural influences.   

The recipes in this cookbook are handed down from people within the communities as heirlooms and some recipes are archived from the provinces food history and culture. Multiple women who had an impact or were influential not only in Ontario but within the culinary history of Canada are mentioned in this book, such as, Emily Pauline Johnson Tekahionwake (poet & crackerjack cook), Dora Fairfield (who at 26yrs old wrote a 311 page cookbook, Dora's Cook Book), Nellie Letitia (Mooney) McClung (food writer, MLA for Edmonton), Flora (McCrea) Eaton or Lady Eaton (nurse and heiress and director of the T. Eaton Company), Winnie Collver (awarded the Excellence in Food and Cookery prize, 1930), Hariot Georgina Rowan Hamilton also known as Lady Dufferin (Governor General of Canada from 1872 to 1878), Isabella Lucy Bird Bishop (travel writer, global explorer, photographer and naturalist), Mary (Allen Clark) Moore (Canadian food columnist), Shirley Jack (beanery queen in the Canadian National Railway's Rainy River station, waitress and also famous for her legendary butter tart) and of course Mrs. Beeton and Queen Victoria get a honourable mention amongst many other predominant and well known women, families and men that helped shape and create either the culinary culture and or history of Ontario and Canada. Many of the recipes collected for this cookbook are familiar... bannock, corn bread, Irish soda bread, scones, Scotch broth, Mulligatawny, Tourtière, apple cake, ginger bread, Canada's War Cake and oatmeal date squares just to name a few.  

Most of the book focuses on the 1800's and early 1900's and recipes are included from historic sources, while others are from private collections and seem to come to an end around the 1950's and or 1960's due to the changes in homestead life, farming, the introduction of supermarkets and prepared foods. 

 

I'm sharing a simple yet charming recipe, that I look forward to making, from Ruth Marian (White) Redmond (Bachelor of Arts Degree and teaching diploma, Bachelor of Library Science Degree, and in the 70's was the chief buyer and cook for Meals on Wheels in Kingston, Ontario). It is noted that "despite this recipe being called a soufflé, the egg whites are not beaten separately, making this more like a savoury carrot pudding than a soufflé." 

Carrot Soufflé

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2 cups cooked carrots, puréed

1 tsp salt

1/4 cup liquid honey

1 1/4 cups rich milk or thin cream

3 tbsp cornstarch

3 eggs, well-beaten

4 tbsp melted butter

Stir into puréed carrots the salt, honey, and milk with cornstarch disolved in it. Then add the well-beaten eggs and last, the melted butter. Pour into a buttered casserole dish and bake 45 minutes at 400ºF. (Done when table knife inserted into the centre comes out clean.) Serves 6 - 8 

Notes: Tbsp = Tablespoon and tsp = teaspoon 

Tourtière

 

Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America. 

This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.  

Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)

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Pastry for 2 pies

1 lbs. minced pork

1 lbs. minced beef

1 onion, minced

1 cup water

1 cup mashed potatoes

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

garlic salt, optional

Cook meat with onion and spices with water for half hour until water is reduced.

Add potatoes and mix well.

Chill.

Place in prepared pastry line pans.

Cover with pastry. Brush with milk.

Bake at 350ºF for half hour until golden brown.

Nova Scotia Oatcakes ~ Robert Burns Day

 

These rectangular oatcakes, pictured top left, are popular throughout the maritime provinces in Canada and are a salute to the regions Scottish roots. While I tried to stick close to the recipe I did add a teaspoon on British mixed spice and a teaspoon of ground flax seeds. With or without those subtle additions they are substantial enough to keep you going and are welcomed any time and perfect with tea or coffee or just a wee bit of whisky.    

Nova Scotia Oatcakes

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2 cups oatmeal

1 cup flour

1/2 cup brown sugar, packed

1/2 teaspoon salt

1/2 cup butter, room temperature or vegetable oil

1/4 teaspoon baking soda

1/4 cup boiling water

Preheat oven to 400ºF and line a baking sheet with parchment paper.

Dissolve baking soda in boiling water (add a little more water if needed)

In a large bowl combine the oatmeal, flour, brown sugar and salt with butter, I used my clean hands to blend them together, then add the dissolved baking soda and add a bit more boiling water, if necessary, to form the dough. 

Mold into a ball, then press it out on to the prepared baking sheet, all the while forming it into a rectangle with your clean hands and gently using a rolling pin to help make it about 1/4 inch thick.

Cover and chill in the refrigerator on the baking sheet for 10 to 15 minutes to firm up the dough, then remove and using a butter knife score the oatcakes down the middle and across, don't completely cut them, to make 8 to 10 squares. You will use these lines to make clean cuts after it is done baking. 

Bake for 12 to 15 minutes or until they are golden brown. They should be crisp and crunchy, not chewy.

Separate the cakes along the score lines with a thin sharp knife and then allow to cool. 

Reusable Bowl Covers

An alternative to cling wrap or plastic wrap are these reusable, machine washable, cloth bowl covers by Now Designs. According to the package, 2 bowl covers are the equivalent of using 20 plus cling wrap rolls. They have a food-safe lining that keeps moisture in and food fresh. In this package you get two, one that fits up to 10.5 inches (27cm) in diameter and the other one, 9 inches (24cm) in diameter. By purchasing this set you are not only being environmentally friendly but also supporting a Canadian non-profit organization called Education Without Borders. They empower disadvantage and at-risk children through initiatives in South Africa and Canada by instilling a love of learning through educational opportunities. 

Have a nice weekend and stay safe everyone! - JD    

Nanaimo Bars

Since these squares were such a hit. I thought I would post the recipe that my son used. It is from the City of Nanaimo's website and you may visit and search for the recipe there however I have shared it. It is a very straight forward, done in three easy parts recipe. My son has made these again but with a mocha filling. I was able to taste test the filling and it was luscious!     

Nanaimo Bars

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Bottom Layer:

1/2 cup unsalted butter

1/4 cup sugar

5 tablespoon cocoa 

1 beaten egg

1 3/4 cups graham wafer crumbs

1/2 cup finely chopped almonds

1 cup coconut

Melt the first 3 ingredients in top of double boiler. Add an egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. 

Second Layer:

1/2 cup unsalted butter

2 tablespoons and 2 teaspoons cream

2 tablespoons vanilla custard powder

2 cups icing sugar

Cream the butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. 

Third Layer:

4 squares semi sweet chocolate (1 oz each) 

2 tablespoons unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in the refrigerator.   

Hope everyone had a nice weekend! - JD 

Food Photo of the Day ~ Nanaimo Bars

If there was anything I wanted to gloss over when at a gathering or out enjoying a coffee with a friend, the Nanaimo Bar was it. It always appeared to be far too sweet and sugary for my liking. Even a glance would send me into sugar overload, so I  eluded them... that is until my son made them. I was apprehensive in the taste testing however enjoyed the process of lending a hand in the kitchen. When all was said and done, my son urged me to have a slice. I did try a smallish square and was pleasantly surprised at how rich and chocolate tasting they were rather than the sickly sweet sugary taste I quite possibly had convinced myself of. It may also be the distinct difference of homemade versus store-bought readymade. For something that apparently is named after the Canadian city of Nanaimo in British Columbia, appeared in Edith Adams' prized cookbook from 1953 and was once called the 'London Fog Bar' this no bake refrigerator dessert is an indulgence worth making.  

Have a nice weekend and stay safe everyone! - JD      

KLIIN Cloths

If you are looking for a paper towel alternative, KLIIN CLOTHS are a reusable and compostable, biodegrades within 28 days, cloth that come in various sizes, colours and prints. One KLIIN towel replaces over 17 rolls of paper towel and holds up to 15 times its weight in water. Made from 100% natural fibres; the KLIIN towels can be machine washed up to 300 times and are dishwasher safe. Another positive is, they are designed and printed in Canada. To find out more about KLIIN Cloths click *here*

Warmer weather is on its way. Have a lovely weekend everyone and stay safe! - JD

Crunchy Little Lentils

I know I have posted about Three Farmers before... their Camelina oil and their Roasted Chickpea snacks, I believe. I stumbled across this, their Crunchy Little Lentils. These are a great snack and I love them lightly sprinkled over a salad for some added crunch. They are high in fibre, low fat, nut and peanut free, gluten free, Non-GMO, Vegan, a great source of energy and offer about 7 grams of protein. A healthy alternative that is surprisingly filling.    

To find out more about Three Farmers click *here* 


Hope everyone had a nice and relaxing weekend. It's Spring Break, so spending some much needed time with the kids. - JD 

Tourtiere

This was my first time making Tourtiere and there are plenty of recipes with a few alterations. It is my understanding that a traditional tourtiere recipe does not have potatoes; the addition of potatoes makes for a dense, thicker Tourtiere. This is one of my daughter's favourites and I received a double thumbs up from not only her, but my son and my husband. My son thinks the more seasoned a tourtiere is the better and he also added his final touches by creating the vent design on top of the pie.   

Tourtiere

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1 Ib ground pork

1 lb ground beef

1 small onion, finely chopped

1/2 cup water

2 or 3 large potatoes, peeled and cut into quarters

1/2 teaspoon salt

1/2 teaspoon mustard powder

1/2 teaspoon mixed spice or all spice

1 teaspoon summer savoury

1 teaspoon sage

1/4 teaspoon pepper

*other seasonings to use, thyme, oregano, or cinnamon

2 homemade pie crusts or 2 ready made pie crusts 

Preheat oven to 450ºF.

In a large sauce pan combine the ground pork, ground beef, onion and the water. Mix well. Cook covered over low medium heat until the ground pork and beef are cooked through, stirring occasionally.

Place the peeled and quartered potatoes in a medium saucepan; cover with water and boil until just tender. Drain and give them a rough mash. Add to the cooked meat mixture. 

Remove from heat and add the salt, mustard powder, mixed spice, summer savoury, sage and pepper. Mix well to combine the meat, potato and seasonings. 

Roll your pastry out and line a 9 inch pie dish with it.

Fill with the meat mixture. 

Roll the other pie crust out. Cover the top of the pie with it. Roll or pinch the edges. Press down the edges with the tongs of a fork. Then cut several vents on top. Brush with an egg wash and place in the pre-heated oven for about 20 to 25 minutes or until nicely golden brown.     

Notes: Normally Tourtiere does not have the addition of potatoes therefore you may omit them, if you wish. You may also wish to tweak the amounts of the seasonings according to your taste. I made one large pie, as I do have a deep pie dish and a large quiche baking dish, I used the large quiche baking dish and made two batches of pie pastry to accommodate.   

Canada Day Delights

Canada Day is this weekend and celebrating 150 years is a monumental one; and in the culinary or grocery departments we seemed to have been inundated with all things Canadian...

Maple Marshmallows... these can be used to make rice krispie treats and most importantly as we decided, S'mores! Yes, I will be making s'mores using maple marshmallows. 

Firework Oreo's... although these seem more geared towards the American's, 4th of July, they were released before July 1st, here, so we'll take that as a sign of celebrating July 1st.

Maple Birthday Cookies... maple cream cookies are traditionally oh so Canadian however these birthday cookies are a red maple shaped biscuit with a cream cheese filling honouring the colours of the Canadian flag.  

The 150th to go coffee cup celebrating Canada's 150th year. These cups have been featured off and on during the months at Second Cup. At the time of this photo I was enjoying a lovely maple latté. Surprise! 

Merchandise... whether it's mugs, pins, shirts, or hats seems like showing your Canadian pride goes further and ventures into home decor. Home decor with cheeky Canadian humour. 

Beaver cookies... a sweet treat to enjoy. Even better with a maple latté.  

Maple frozen Greek yogurt bars... seems like nothing can escape maple not even frozen yogurt. 

Maple & Bacon Popcorn... although this was on shelves well before Canada Day it is a flavour that can be enjoyed anytime and even if you are not Canadian.

Hope everyone is having a good week so far. - JD 

The Best of Lodge and Trail

This cookbook was in part a fund raising project for Cross Country, Alberta. The Best of Lodge and Trail, Favourite Recipes from Alberta and the Canadian Rockies, gives you a unique opportunity to sample a bit of a broad spectrum of recipes from well established places such as The Rocky Mountain Lodges + Resorts, Purcell Lodge, Emerald Lake Lodge, Lake O'Hara Lodge and the Skokie Lodge. 

Printed in 1994 the recipes entice and may hold their place on culinary tables around the world, at home, or in restaurants, with very few alterations. It's 11 chapters, 127 pages, of regional cuisine. Whether or not you ski, or are a purveyor of the great outdoors the recipes are diverse. Offering meat, vegetable, savoury and sweet dishes plus there is even a Iced & Warming drinks chapter; which has a recipe called Heat of the Night. This one is definitely going on our cocktail list to try. 

Although the Date Loaf is tempting the Chocolate Beet Cake is very enticing. Since Valentine's Day is upon us I thought I would share that recipe from the book.

Chocolate Beet Cake

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1 1/2 cups granulated sugar

2 large eggs

19 oz. canned beets (drained and puréed in blender)

6 tablespoons cocoa

1 3/4 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon vanilla

Prepare one 9-inch cake pan with buttered parchment paper.

In a small bowl, combine cocoa, flour, baking soda and salt.

In a large mixing bowl, cream together the beets and sugar until well incorporated. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Bake in 350ºF oven for 25 minutes. Cool for 10 minutes before setting out in wire rack to cool completely.

Slightly exotic in a herbal way however if you can find some rose hips perhaps you may enjoy this recipe too.  

Nyponsoppa (Rose Hip Soup)

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2 cups rose hips (blossom ends and stems removed)

1/4 cup wildflower honey

1/8 teaspoon almond extract

1 tablespoon potato flour

8 cups water

1/4 cup almond (slivered and roasted)

In a large kettle or pot, boil rose hips in water for 2 hours. Stir in sugar to dissolve.

Transfer about 1/4 cup of soup into a cup and add potato flour. Smooth into a paste. Slowly add back to the pot and simmer until thickened slightly.

Remove soup from heat. Stir in almond extract and garnish with slivered almonds.

Have a Happy Valentine's Day everyone! - JD  

  

Brien Maple Spread

This was a very pleasant find. Brien Maple Butter is made in Quebec and is fabulous on toast, pancakes, cake, and anything your culinary heart desires. Although maple butter is usually very sweet I found this one to be less so. 

To find out more about Brien click *here* 

Hope everyone had a good weekend!  - JD  

Roasted Chocolate Coated Chickpeas

A few weeks ago we managed to go to an annual craft fair here in E-town. We usually go to pick up some holiday treats and such. While we were cruising the aisles and multitude of vendors; tucked at the back was a modest Three Farmers booth. If you recall I did a post months ago regarding the Three Farmers Camelina oil. I picked up another one of their oils, roasted garlic and chili, and tried a sample of their chocolate coated chickpeas. They were quite good and I do recommend you try these. A different snack that offers 3 grams of protein and 3 grams of fibre, with 10% iron, and are gluten free!  

To find out more about Three Farmers click *here*

Hope everyone is surviving the Christmas rush. I am finishing the last little bits of baking. - JD

Métis Cookbook ~ National Indigenous Peoples Day ~ Tangy Coleslaw ~ Dandelion Syrup

Unfortunately this is one of only two Métis/Indigenous cookbooks I have. I am a bit surprised that there aren't more Métis, Aboriginal, Indigenous, Canadian cookbooks. There are many things we can learn from ancestral, regional, and provincial cuisine. Food history... or the history of food is important to culture, identity and acceptance. Not only "you are what you eat", you are what you cook, bake and share. It is our first memories of food and the home kitchen that carry us through holiday seasons, special get togethers, and daily life. Passed down from generation to generation. The sharing of food, stories and laughter and the most powerful... smell. Those strong culinary memories, whether homemade or pre-made, gives us our culinary inhibitions to go forward with positive energy to create and re-create inside our kitchen. To feed our families and friends. 

This cookbook was created by the National Aboriginal Health Organization and the recipes are more modern with a traditional flair. This book is a testament to the Métis mothers of the past who always found a way to throw together a great meal. Who chose ingredients solely based on the seasons and what was at hand. They relied on hunting, gathering, farming, and fishing and in harsh winter conditions, canning preserves were their staple. They had a more practical way of looking at food.

The Métis cookbook has great information, helpful tips and the recipes are broad so there is something for everyone. Under the Teas and Home Remedies chapter there is a sub chapter called Aboriginal Healing which I really like. I wanted to share these two recipes from the cookbook:   

Tangy Coleslaw

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In a bowl place:

1/2 cup light mayonnaise

1/2 cup apple cider vinegar

1 to 2 teaspoons white sugar

4 teaspoons dill seed

salt and pepper to taste

1/2 head of shredded cabbage

1 each green, red, and yellow pepper, diced to thinly julienned

3 green onions, sliced

- Whisk together mayonnaise, vinegar, sugar, dill, salt and pepper.

- Mix together shredded cabbage, peppers and green onions.

- Toss with dressing.

- Refrigerate until ready to serve.  

This recipe is quite unique so I wanted to share it too...

Dandelion Syrup

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Makes 4 cups

50 Dandelion flower heads, untreated with chemical spray

1 lemon

8 cups water

5 cups white sugar

-Put dandelion flower heads in a large sauce pan.

-Squeeze in the juice out of the lemon and add water. Bring to a boil.

Cover and simmer for 1 hour.

- Remove from the heat and let stand over night, covered.

- Strain, return the liquid to a clean saucepan, and add white sugar.

Stir well and bring to a boil.

- Reduce heat and simmer for 1 and 1/2 hours or until it reaches the consistency of maple syrup.

-Store in a sealed, sterile jars in the refrigerator. Serve over waffles or pancakes. 

   

Original Canadian Cookbook

This isn't the original copy from 1958, this is the new edition print from 1975. It reads like a household management cookbook would. I have only a few Canadian cookbooks and what peaked my interest besides the snowy landscape scene through the window on the front cover was the culinary choices it offers... 6 Canadian menus, French-Canadian cuisine and Canada's Multicultural kitchens. I think the latter of the three is more prevalent today. At the time Helen Gougeon was the leading authority on Canadian food since the 1950's when her cookbook, Good Food was publish. Each recipe had to be easy to follow, economical to make and sufficiently different to give variety to a meal. Something that today's home cooks are still striving to achieve.  

Many recipes come to mind when one says Canadian cuisine. Of course this cookbook has the classics like French - Canadian Pea Soup, Tourtiere, Quebec Baked Beans, Sugar Pie, Succotash, Tomato Relish, Bacon Corn Bread, and Canadian Salmon. In this cookbook there are recipes that haven't even crossed my mind at being a part of Canadian cuisine. Like the Zucchini Crêpes and the Casserole of Onions. 

Zucchini Crêpes
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3 cups grated zucchini, coarse or fine
1 egg
salt and pepper to taste
1/2 cup flour
1 teaspoon baking powder
melted butter
grated parmesan cheese

Combine grated zucchini, egg, salt and pepper in a boel. Sift flour and baking powder over zucchini and mix thoroughly.
Drop by large spoonfuls onto a lightly-oiled frying pan or griddle and cook till brown on both sides.
Serve with melted butter and grated parmesan cheese. These make delicious hors d'oeuvres in which case you should make them very small. Serves 6.

Casserole of Onions
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2 lbs. onions, sliced 1/4 inch thick
1 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon celery seed
1/4 teaspoon basil or sage
3 tablespoons butter or bacon fat
1/4 cup hot water
1/2 cup bread crumbs

Mix salt, pepper, paprika, celery seed and basil or sage together.
Place layers of the sliced onions in a shallow greased casserole and sprinkle the mixed seasoning between the layers.
Dot top of casserole with butter or bacon fat and pour hot water over mixture. Cover.
Bake in a 400º oven for 1 hour. Then sprinkle the top with bread crumbs and a little melted butter to taste. Bake, uncovered, for 15 minutes longer or until the crust is golden brown. Serves 4 to 5. 

And thirdly Apple Cider Pie...

Apple Cider Pie
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6 medium tart apples
1 to 2 cups cider
flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pie shell

Peel and core apples and cut into eights.

Place apples in a pot and cover with cider. Cook over slow fire for approximately 30 minutes, or till soft. 
Remove from heat and if the sauce is not thick add a little flour.
Add sugar and spices.

Bake a pie shell for about 5 minutes, then pour apple filling into it. Cover top, lattice-fashion, with uncooked pastry strips and bake at 450º for 8 minutes. Reduce heat to 350º and bake 25 minutes longer. 
 

Camelina Oil & Roasted Chickpeas

The other day while at the butcher's I bought a bottle of Three Farmers - Camelina Oil. I was intrigued because I have never heard of Camelina oil or Three Farmers. It is a Canadian Company. The oil is high in Vitamin E and Omega-3. It has a smoke point of 475º and is Non-GMO. The flavour has subtle hints of asparagus with a bit of nuttiness. Which makes this perfect for salads and cooking. Each bottle has a traceable code on the back so that you may Trace Your Food on their website. I traced mine and found when the bottle I bought was seeded and harvested, growing conditions throughout the year, growing conditions upon harvesting and the farmer! This is a very interesting way to further connect the consumer with the product. Which reiterates the theme: Farm to Fork even more so. 

I made a salad dressing using the Camelina oil and it was absolutely tasty. One of my best salad dressings I have made so far. 

  

Who can resist anything maple, not  me. I bought their roasted chickpeas... in maple frosted. These are a great snack and wonderful to add to a salad. They are high in fibre, protein and magnesium. With a source of iron and Omega-3. They are also nut-free and gluten-free. They too come with a traceable code that provides more information on how the chickpeas are grown. 

For more information on Three Farmers and their products click *here*

- JD 

Canadian Woman's Cookbook

This cookbook has found a place on the shelf. Published in 1930 this is one of the few "Canadian" cookbooks I have. I put this cookbook up there with the Mrs. Beeton's cookbooks and household management books. The list of illustrations run longer than the Table of Contents and the index reads like a short novel. The 815 pages provide all the kitchen know how and those glorious classic recipes to set any home chef on the right culinary track. This is such a classic vintage cookbook which gives one some insight into the culinary delights and expectations at the time. Have you ever heard of a Frozen Cheese Salad?       

The coloured plates are highly emphasized to bring ones culinary palate into a technicolour knockout. 

There are 27 sculpted indentations marks making it easy to find the section that you are looking for. Under Facts there is a chart of the vitamin content of important foods, a list of  the number of calories in the usual serving and the prepared lists of menu making.  

There are few colour plates and more black and white plates demonstrating the how to's and the fruits of one's recipe labours. 

Over colourized photos are eye catching however sometimes do not make it anymore appetizing. Culinary art at best.   


Have a good weekend everyone! - JW  

A Taste of the Canadian Rockies Cookbook

I have visited the Canadian Rockies many times and ate at some of the most prestigious places while being there. However visiting the Mountain Park regions, breathing in the fresh mountain air and enjoying the mountainous views truly puts natures beauty before any culinary satisfaction. This cookbook was given to me most recently and the sentimental trade off was astounding. Many memories of visits flooded my mind as well as many culinary ones too.

This cookbook was published in 1994 however there is an original version, published in 1985, called A Taste of Banff. The selected recipes are from known and not so well known restaurants, resorts and back country lodges from the Banff, Jasper, Lake Louise, Waterton and the Canmore area. There are a variety of mouth-watering recipes and each recipe credits the chef and the restaurant. The recipes are what you would expect. Fish, beef, wild game and smoked cheese. Although there are some vegetarian recipes too.       

 

With breathtaking photography throughout the 157 pages. Anyone who has visited the Canadian Rockies will easily be able reminisce and for those who have not visited this will make one add the Canadian Rockies to their must see travel list. Honestly speaking, the Canadian Rockies are quite the thing to see. I highly recommend a visit!      

I made the lovely Poppyseed Cake recipe from the Skoki Lodge in Banff National Park. It turned out great and was enjoyed by everyone. 

This photo was taken by Byron Harmon Photography in 1912. The woman looks not amused but then again she is wearing a cake costume. 

Hope you are having a busy week like I am. - JW 

Victoria Gin

Victoria Gin is Canada's first premium gin. It's smooth with hints of evergreen, citrus, floral and spice. Although I found the citrus to be the most noteworthy undertone to my palette. It's gluten free and possibly might be Canada's cousin to Sipsmiths or Hendricks. The bottle is no fuss featuring a younger Queen Victoria and has it's own batch number. To find out more about Victoria Gin click on this word *Victoria*. - JW